New England Soy Curl Pot Roast
Classic New England–style pot roast flavors made plant-based with pressure-cooked soy curls in a savory, creamy gravy.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
2 cups
water
1/2 tsp
yeast extract (e.g. Vegemite)
1 tsp
prepared horseradish
1 tsp
yellow mustard
1 tbsp
Bragg's liquid aminos
1 tsp
dark soy sauce
1 tsp
worcestershire sauce
1/4 tsp
balsamic vinegar
2 tsp
onion powder
1 tsp
garlic powder
1/2 tbsp
nutritional yeast flakes
1/2 tsp
mushroom powder (button)
1/4 tsp
mild paprika
1/4 tsp
black pepper, ground
1 pinch
dry thyme
1 pinch
dry rosemary
1 tbsp
all-purpose flour
1
bay leaf
4 oz
soy curls, dry
1/2 tsp
kosher salt, to taste after cooking
- Add water and yeast extract to the Instant Pot steel bowl. Whisk to mostly dissolve.
- Add horseradish through flour. Whisk well.
- Add bay leaf and dry soy curls.
- Seal the lid, set valve to sealing, and cook on High pressure for 45 minutes.
- Quick release the pressure.
- Stir gently. Taste soy curls and gravy, then add salt to taste.
- Serve hot with potatoes and vegetables.
• Prep: 15 mins • Cook: 45 mins • Total: 60 mins
Makes 1 batch
Kitchen & Pantry Picks
Yeast extractYellow mustardDark soy sauceNutritional yeastMushroom powderPaprikaBlack pepperThymeBay leafButler soy curlsInstant Pot or similar pressure cooker
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Notes from Craig
I haven't made this recipe for a while, so I want to revisit it before removing it from the Test Kitchen. I don't think the long cook time is warranted and want to remake it with veggies by default.
This recipe is a work in progress and could use a bit more gravy. Traditional New England pot roast thickens gravy with flour. If needed, substitute a scant 1/2 tbsp cornstarch or arrowroot for a similar thickness. Serve with boiled or mashed potatoes, carrots, corn, or green beans.